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close up of Pina Colada Dessert Cups with Grilled Fruit on a white platter with a bowl of pineapple and cherries in the background
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5 from 1 vote

Pina Colada Dessert Cups with Grilled Fruit

Mini phyllo cups with a coconut cream filling, smoky grilled pineapple and fresh cherries.
Prep Time15 minutes
Cook Time15 minutes
Assembly15 minutes
Total Time45 minutes
Course: Dessert
Cuisine: American
Keyword: Grilled, no bake, Quick, summer dessert
Servings: 24 cups
Calories: 58kcal
Author: Rachel

Ingredients

BASE

  • 24 mini phyllo cups

FILLING

  • 75 grams white sugar
  • 100 grams coconut cream
  • 100 grams eggs
  • 35 grams sweetened, shredded coconut
  • 4 grams light rum of choice

GRILLED FRUIT TOPPING

  • 240 grams fresh pineapple cored, sliced 1/4' thick
  • 48 grams whole cherries (about 6-8)
  • oil for spritzing
Metric - US Customary

Instructions

  • Preheat oven to 350* degrees, or prepare air fryer as needed.
  • Place phyllo shells on sheet pan and bake in oven or air fryer for 3-5 minutes. Remove, set aside.

FOR THE FILLING

  • Combine sugar, coconut cream and eggs in small saucepan. Ensure to get only the very top of the thick cream. Try to avoid getting any of the milk. (See note below for tips)
  • Whisk together continuously, over low heat.
  • Continue whisking for 12-15 minutes. Mixture should be thick like pudding. Remove from heat.
  • Stir in shredded coconut. Keep stirring to cool down slightly. For a smoother jam, blend with an immersion or stick blender in pan.
  • Once mixture has cooled, stir in rum of choice, if desired. Place in bowl to continue cooling to room temp. If making in advance, store in refrigerator.

FOR THE GRILLED FRUIT TOPPING

  • Preheat grill to high heat.
  • Slice pineapple into 1/4' thick slices. Marinate if desired. Cut cherries in half, twist apart, and remove pit. Spritz fruit with oil of choice.
  • Place fruit on hot grill. Leave undisturbed for about 1-2 minutes or until dark grill marks appear, then flip. Repeat then remove to cutting board.
  • Finely dice pineapples into small pieces, roughly chops cherries. Set aside to cool completely.

ASSEMBLY

  • Add about 8-10 grams or 1 teaspoon of filling to each (cooled) phyllo cup.
  • Top with finely diced pineapple.
  • Top with a few pieces of chopped cherry, per cup.
  • Serve immediately. Will hold well for several hours at room temperature.

Notes

TIPS:

  1. Refrigerate your coconut cream to easily skim the thickest part off the top, leaving the coconut milk underneath. 
  2. Keep heat very low on coconut cream filling in order to gently cook eggs. 
  3. Rum extract can be used in place of light rum in the filling.
  4. Coconut filling can be made and refrigerated up to a month in advance. 
  5. Pineapple can be marinated in rum prior to grilling, for extra rum flavor.
  6. Maraschino cherries can be used in place of fresh cherries, just skip the grilling step.
  7. This recipe can be made year round without grilling, if desired. 
  8. Grilled bread, pound cake, or other similar items may be used in place of phyllo cup.
  9. Chop fruit finely to match the delicate size of the phyllo cup.

If you have any questions or comments, please use the comment section below, or feel free to reach out to me directly via email

Nutrition

Serving: 1cup | Sodium: 17mg | Calcium: 4mg | Vitamin C: 5mg | Vitamin A: 28IU | Sugar: 5g | Fiber: 1g | Potassium: 40mg | Cholesterol: 16mg | Calories: 58kcal | Saturated Fat: 2g | Fat: 3g | Protein: 1g | Carbohydrates: 8g | Iron: 1mg